Buckwheat is an amazing gluten free grain and I find myself baking more and more with it lately. One out of 2 kids like these muffins and since they are nut free, they make a great school snack!
This recipe is inspired by Megan Gilmore’s Buckwheat Banana Bread from her Everyday Detox. (Get this book! It’s awesome!)
Banana Blueberry Buckwheat Muffins
1 cup Buckwheat flour (I simply place the raw buckwheat in a blender or processor until it’s as fine as a flour. Make sure to measure the flour out after it’s blended)
1 1/2 cups mashed banana
1/4 cup avocado oil
1/3 cup maple syrup
1 teaspoon baking soda
1 tablespoon apple cider vinegar
2 handfuls, blueberries
1/2 teaspoon cinnamon
Preheat oven to 350. Blend all ingredients, except the blueberries until incorporated. Fold in blueberries. Scoop into muffin tins and bake about 15-20 minutes. Allow to cool before removing.